Tandoori chicken with dates and onions
Main course - South Africa
You'll need:
2 | small chickens |
1 half | finely diced pepper |
1 teespoon | freshly diced ginger |
1 teespoon | finely chopped garlic |
1 teespoon | curcuma |
300 ml | buttermilk |
Salt and pepper | |
1 | sliced pineapple |
200 g | chopped dates |
1 | diced onion |
1 1/2 | diced red peppers |
250 ml | cider |
2 teespoons | brown sugar |
2 leaves | gelatine, soaked in cold water |
Salt |
Our tip
Serve with yam or corn.
Preparation
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Step 1
Cut open the chickens from the back, remove the backbones and place in a non-metallic bowl.
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Step 2
Mix in the red peppers, ginger, garlic, curcuma, buttermilk, salt and pepper.
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Step 3
Allow to stand in a fridge for 12 hours, turning over regularly.
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Step 4
Remove the chickens from the marinade, allow the juice to drop and grill or roast for ca. 40 minutes at 220°C (if the chicken is larger, allow more time for roasting).
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Step 5
Towards the end of the roasting time, place the pineapple on the roasting tin or fry it separately.
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Step 6
Mix the dates and onions, red pepper, cider, sugar and salt and heat. Squeeze out the gelatine leaves into the mass and cool in the fridge for 2-3 hours.